This creative recipe uses tzatziki as a tenderizing marinade, infusing the chicken with zesty lemon goodness
.Rub half the tzatziki all over the chicken with the juice of ½ a lemon and a good pinch of sea salt and black pepper, then cover and leave to marinate in the fridge for at least 2 hours, preferably overnight.Peel the onions, then very finely chop half an onion and place in a bowl with the juice of ½ a lemon and a pinch of salt to make a pickle.
Using tongs, carefully squeeze the other jammy lemon half into the pan of tray juices, then cut off and discard the white pith and finely slice the skin, along with the rest of the onions. Drizzle with 1 tablespoon of extra virgin olive oil and serve with the pickle and the reserved cooked lemon half, for squeezing over.Use a sharp knife to carefully cut down the back of the chicken, so you can open it out flat.
When the time’s up, remove the chicken with half the roasted onions and one jammy lemon half to a board for later.
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